Strawberry apple tart

After dealing with a gruelling work week and an endless headache from all the rain, I was grateful for the long weekend to catch up on rest, reading and some much-needed yard work. My husband and I had big plans to revamp the yard and build a vegetable garden—complete with a raised box and chicken wire enclosure to keep the neighbourhood raccoons from eating my precious plants like they did last year.

Better still, I headed out on Saturday evening to spend time with my loveliest of lady friends. I’m convinced there’s no better cure for stress than an evening with friends, food and wine—this particular combination always leaves me glowing with happiness (not just from the wine).

Strawberry Apple Tart | A Dash of Compassion

To celebrate, I couldn’t help myself from taking advantage of the strawberries that seem to be invading the produce aisle at the grocery stores. Although I’m still anticipating the local harvest, I created a scrumptious summer tart by combining fresh strawberries and Granny Smith apples and baking them in a lovely pistachio and poppy seed crust. Enjoy!

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Strawberry apple tart

Yield: one 8-inch tart


For the crust:

    • 3/4 cup unbleached flour
    • 1/3 cup whole wheat pastry flour
    • 1/2 cup ground pistachios
    • 1 tbsp poppy seeds
    • 1/8 tsp baking soda
    • 1/8 tsp sea salt
    • 1/4 cup sunflower or canola oil
    • 1/4 cup pure maple syrup
    • 1/2 tsp pure vanilla extract

For the filling:

  • 2 Granny Smith apples, cored and peeled
  • 1 pound of strawberries, rinsed and dried
  • 1/4 cup pure maple syrup
  • 2 tbsp fresh lemon juice
  • 1 tbsp cornstarch


For the crust:

    1. Using a stand mixer or hand mixer, combine the unbleached flour, whole wheat flour, pistachios, poppy seeds, baking soda and salt.
    2. With the mixer running, add the oil, maple syrup and vanilla extract and continue to mix until combined. The dough should stick together when pressed between two fingers.
    3. Press the dough into a flat disk shape and wrap tightly in plastic wrap. Refrigerate for about 30 minutes. While the dough is chilling, proceed with the filling (recipe below).
    4. Roll out the dough in between 2 pieces of parchment paper, working from the middle out, until it is large enough to fit into an 8-inch tart pan with a removable bottom.
    5. Carefully transfer the dough to the tart pan and gently press it down to fit, filling cracks where needed. Be sure the dough is not thicker where the sides and bottom meet. Trim any excess dough on the rim. Refrigerate for 15 minutes.
    6. Make small indents in the bottom of the unfilled crust with a fork and prebake it on the bottom rack of the oven for 10 minutes at 400 degrees.
    7. Remove the crust from the oven and evenly spread 1 tsp of coconut oil on the bottom of the crust. Next, spoon the filling into the crust and slip a cookie sheet underneath it (to catch the juices while baking).
    8. Return the tart to the bottom rack of the oven and bake at 375 degrees for 30 minutes. If you notice the edges are browning too much during baking, cover with aluminum foil.
    9. Reduce the temperature to 350 degrees, move the tart to the middle oven rack and continue to bake for another 15 minutes. Remove the tart from the oven and allow it to sit undisturbed for 2 to 3 hours before serving. Store leftovers at room temperature, covered loosely with plastic wrap.

For the filling:

  1. Cut the apples and strawberries into 1/2-inch pieces and place them in a saucepan. Add the maple syrup and lemon juice and allow to sit for about 20 minutes.
  2. Stir in the cornstarch and cook the mixture over medium-low heat until it comes to a boil, and then simmer for about 1 minute, stirring constantly. The mixture should thicken. Remove from heat and allow to cool until the crust is ready.



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